Sheet Pan Tacos are the ultimate crowd-pleasing meal. Perfect for busy weeknights, this recipe combines bold flavors, minimal cleanup, and versatility. Itโs a one-pan wonder that ensures every bite is loaded with the perfect mix of seasoned protein, colorful veggies, and melty cheese.
Why Youโll Love This Recipe
- Quick and Easy: Everything comes together on one sheet pan, cutting down on prep time and cleanup.
- Customizable: Choose your favorite proteins, veggies, and toppings to suit any taste.
- Great for Crowds: Makes enough to feed the whole family or a group of friends.
- Balanced Meal: Loaded with protein, fiber, and essential nutrients.
- Perfect for Meal Prep: Reheats well for leftovers or pre-made lunches.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Protein (ground beef, chicken, turkey, or plant-based crumbles)
- Taco seasoning
- Bell peppers
- Red onion
- Olive oil
- Tortillas (flour or corn)
- Cheese (cheddar, Monterey Jack, or your favorite blend)
- Optional toppings: lettuce, tomatoes, sour cream, salsa, guacamole, and cilantro
Directions
- Preheat your oven to 400ยฐF (200ยฐC) and line a sheet pan with parchment paper or aluminum foil for easy cleanup.
- In a large bowl, toss your chosen protein with taco seasoning. Spread it evenly on one side of the sheet pan.
- Slice bell peppers and red onions into strips. Toss them with olive oil, a pinch of salt, and pepper. Arrange them on the other side of the sheet pan.
- Roast in the oven for 15-20 minutes, stirring the protein and veggies halfway through for even cooking.
- Remove the sheet pan from the oven and warm tortillas in the same oven for 1-2 minutes.
- Assemble your tacos with the roasted protein, veggies, cheese, and your favorite toppings. Serve immediately.
Servings and Timing
- Servings: Serves 4-6
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Vegetarian: Use plant-based crumbles or roasted chickpeas instead of meat.
- Spicy: Add diced jalapeรฑos or use a spicy taco seasoning.
- Low-Carb: Substitute tortillas with lettuce wraps or low-carb tortillas.
- Cheesy Twist: Add a layer of shredded cheese on the tortillas and broil until melted before assembling.
- Seafood Option: Swap the protein with shrimp or fish and season with a blend of chili powder, cumin, and garlic powder.
Storage/Reheating
- Storage: Store leftover protein and veggies in an airtight container in the refrigerator for up to 4 days. Keep tortillas and toppings separate.
- Reheating: Reheat the protein and veggies in the oven at 350ยฐF (175ยฐC) for 10 minutes or in the microwave for 1-2 minutes. Assemble tacos fresh with reheated fillings.
FAQs
1. Can I use store-bought taco seasoning?
Yes, store-bought taco seasoning works great, or you can make your own blend with chili powder, cumin, garlic powder, paprika, and oregano.
2. Can I make this recipe ahead of time?
Absolutely! Prepare the protein and veggies ahead, then reheat and assemble when ready to serve.
3. What type of tortillas are best for sheet pan tacos?
Both flour and corn tortillas work well, depending on your preference.
4. Can I freeze the cooked protein and veggies?
Yes, freeze them in an airtight container for up to 3 months. Thaw in the fridge before reheating.
5. Whatโs the best way to warm tortillas?
Wrap them in foil and warm in the oven, or heat them individually in a dry skillet for a few seconds on each side.
6. Can I add beans to this recipe?
Yes, black beans or pinto beans make an excellent addition for added protein and fiber.
7. How can I make this recipe dairy-free?
Omit the cheese or use a dairy-free alternative.
8. What other veggies can I use?
Zucchini, mushrooms, and cherry tomatoes are great alternatives or additions.
9. Is this recipe gluten-free?
Use corn tortillas to make it gluten-free. Always check taco seasoning and other ingredients for gluten.
10. Can I make this in an air fryer?
Yes, cook the protein and veggies in batches in the air fryer at 375ยฐF (190ยฐC) for about 10-12 minutes.
Conclusion
Sheet Pan Tacos are a game-changer for taco nights. With minimal effort and maximum flavor, this recipe is a must-try for anyone looking for a fast, delicious, and adaptable meal. Perfect for any occasion, these tacos are sure to become a favorite in your household.
Print
Sheet Pan Tacos
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
Sheet Pan Tacos are a convenient and delicious way to prepare a large batch of tacos using a single baking sheet. This method involves layering tortillas, seasoned meat, cheese, and toppings on a sheet pan, then baking until everything is heated through and the tortillas are slightly crispy. It’s perfect for feeding a crowd or simplifying your taco night.
Ingredients
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely chopped
- 2 pounds lean ground beef
- 2 packets (1 ounce each) taco seasoning
- 1/4 cup fresh lime juice
- 10–12 (8-inch) flour tortillas
- 2 cups shredded Mexican blend cheese
- 1 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
Optional Toppings:
- Sour cream
- Pico de gallo
- Guacamole
- Sliced jalapeรฑos
- Shredded lettuce
Instructions
- Preheat Oven:
- Preheat your oven to 350ยฐF (175ยฐC).
- Prepare the Baking Sheet:
- Brush a 13×18-inch rimmed baking sheet with 1 tablespoon of vegetable oil to prevent sticking.
- Cook the Beef Mixture:
- In a large skillet over medium heat, add the remaining 1 tablespoon of vegetable oil.
- Sautรฉ the chopped onion until translucent, about 4-5 minutes.
- Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon. Drain any excess fat.
- Stir in the taco seasoning and lime juice. Cook for an additional 2-3 minutes until well combined.
- Assemble the Tacos:
- Arrange 10 tortillas on the prepared baking sheet, overlapping them so they cover the entire surface and hang over the edges by about 2-3 inches. Ensure there are no gaps.
- Evenly spread the beef mixture over the tortillas.
- Sprinkle the shredded cheese on top of the beef.
- Distribute the diced tomatoes and chopped cilantro over the cheese.
- Fold and Top:
- Place 2-3 additional tortillas over the filling in the center.
- Fold the overhanging edges of the bottom tortillas over the top to enclose the filling completely.
- Bake:
- Place another baking sheet on top of the folded tortillas to hold them in place.
- Bake in the preheated oven for 30 minutes, until the tortillas are lightly browned and crispy.
- Serve:
- Remove from the oven and let cool for a few minutes.
- Cut into squares and serve with your choice of optional toppings.
Notes
- For a healthier option, consider using ground turkey or chicken instead of beef.
- To prevent soggy tortillas, ensure the beef mixture is not too liquidy by allowing excess moisture to evaporate during cooking.
- Customize your tacos with additional fillings like black beans, corn, or sautรฉed bell peppers.
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